Lemon & Lime Polenta Cake

This is such a fantastic vegan cake. Fresh and zingy with lots of delicious coconut frosting. I love to bake it in a loaf tin so that I can make little rectangular slices, but it will work just as well in a round tin if you prefer. 

INGREDIENTS

150g polenta (one like this)

150g ground almonds

75g coconut sugar

1 tsp baking powder

75g coconut oil (melted)

1 tin coconut milk

Juice and rind of 1 lemon

Juice and rind of 1 lime

FROSTING

Cream off the top of the coconut milk (1 tin) - if you're using full fat coconut milk the cream often separates and sits on top. If this doesn't happen, pop the sealed tin in the fridge to get it to solidify. I use Aldi's coconut milk full fat which always separates well

Juice of 1 lime

2 tbsp maple syrup

2 tbsp coconut oil (melted)

HERE'S HOW

Preheat the oven to 180C

Add the polenta, almonds, sugar and baking powder to a mixing bowl. Pour in the coconut oil and coconut milk and whisk

Grate in the lemon and lime and squeeze the juice in

Whisk again ensuring everything is well combined

Spoon into a silicone loaf tin and bake for 40 - 50 mins until baked through and golden

Allow to cool before slicing

Whisk the frosting ingredients together and pop in the fridge to set (an hour or two)

Use a knife to slather coconut lime cream onto the cake slices and decorate with coconut flakes and grated lemon and lime

 

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